One of my goals for 2017 is to devote much more time to growing my business- this blog included. One of the things I hope incorporate is a more holistic approach to health and wellness for everyone, not just dancers. So last night, while I was sitting eating my delicious and healthy dinner I thought to myself- Why not share this recipe??
I am by no means a professional chef, but I do love to cook and create new recipes. I am constantly making up new dishes that are as natural and free of processed foods as possible-- time to share them with you!!
Unfortunately, I didn't think of this idea until I had already started eating. So, I don't have great pictures on this one (But I was able to snap a few pics when I ate the leftovers the next night!)
Salmon and Isreali Couscous Bowl Recipe:
Makes 4 servings (I am a big fan of leftovers!)
Time: 40 minutes
4 salmon fillets, seasoned with salt and pepper
2 cups Isreali couscous (pearl couscous)
2 cups of cherry tomatoes, sliced in half
1 bunch of asparagus- cut into 1 inch pieces
2 cups of spinach (or about 1/2 of a bag)
1/2 of a red onion, largely diced
1 cup mushrooms, roughly chopped
1 cup vegetable stock (I use the dehydrated kind without sodium that you add water to)
1 cup water
2-3 tbsp coconut oil- melted
Salt and pepper to taste
Garlic powder to taste
1. Start by roasting your vegetables. Preheat oven to 350 deg. Cut all your veggies (as indicated above). Put tomatoes on one baking sheet and asparagus and onion on the other. Toss each tray with 1/2 tbsp of melted coconut oil, salt, paper, and garlic powder to taste.
2. Roast vegetables for about 20 minutes. Your tomato skins should start to look shriveled, be careful they don't burn. If the tomatoes are ready after 20 minutes remove them from oven.
Add mushrooms to the tray with asparagus and red onion on it and cook for about 10 more minutes.
I rarely go by a specific time when roasting vegetables- so keep checking on them and make sure they are done to your liking.
3. In a large pot, add your couscous. Turn to medium heat and add a little coconut oil to lightly coat the couscous so it doesn't burn. Toast the couscous for about 2-3 minutes, it should start to look lightly golden brown. Then add 1 cup of vegetable stock and 1 cup of water. Bring the water and couscous to a boil, then reduce and simmer for about 10 minutes until cooked.
(you probably could use all veggie stock here but I like to season myself so 1 cup gives it just enough flavor for me)
4. Time to start on your salmon. When the couscous is about 1/2 way done start to heat your frying pan with 1 tablespoon of coconut oil. (it gives the salmon an awesome crusty sear on the outside!)
Add salmon to pan and sear each side for about 3-4 minutes. You will know it is time to flip when the surface is a nice golden color, you can also look at the side of the salmon and see that it looks cooked about 1/2 the thickness of the fillet.
5. To your couscous, add 2 cups of spinach, roasted tomatoes and other veggies. Toss all together and let it sit for a minute so the spinach has time to steam.
6. Plate your couscous/veggie mix and place the salmon fillet on top. The first night I added a little bit of pesto on top of the salmon and it gave it great flavor. (sorry, no picture of that!)
Bon a petite!!! I hope you will try out this recipe and let me know how it tastes :-)